Good Lifestyle

Even if you are a capable home cook, there is nothing like treating you a night in town and eating. This can be a great way to relax, define the right atmosphere for a date, or simply enjoy a big A glass of wine Alongside a unique dish prepared by experts. But in the years following the COVVI -19 pandemic, it is also difficult not to notice that certain elements of the experience have changed - and therefore have some of the standards that come with it. Read the rest for the new surprising restoration rules, according to label experts.

Read this then: The 4 questions you should never ask your server, warn the experts .

Covide-19 pandemic forced certain changes in the culinary experience while restaurants have started to manage security problems. But even if the world has started to normalize, some of these apparently temporary adjustments have probably become permanent.

"White table clothes belong to the past, just like the traditional place as we once knew. Even condiments and salt and pepper are no longer on the table," said Expert in a label Lisa Mirza Grotts . "An enveloped adjustment is hygienic, and that it is less managed by employees, the customer feels safe."

Even the way you interact with your server and adjust your bill is often different from half a decade ago.

"Many restaurants use contactless menus and contactless payment systems," explains Jules Hirst , label expert and founder at Label consultant . "You will have to familiarize yourself with these options, because restaurants are trying to minimize contact by following this path: it's safer for them and safer for the restaurant."

The not so secret personnel difficulties in the service industry affect small local restaurants and large channels. Consequently, restaurateurs say that this forces them to change their operation, including the reservation of the right to request the table.

"The staff almost returned to normal, but until they do it fully, we are always limited to the number of tables that we can sit at any time during the service," explains Claire Kiamie , owner and owner of Kiamie Enterprises . "We had to limit regular table times to 2 to 2.5 hours to accommodate as many guests as possible every night. We try to let our customers know on the front by using our booking service, but often , the opinion is neglected, which is unfortunate. "

If you find yourself eating somewhere, which may not be fully equipped with personnel or have fewer available resources, Hirst says that the new rule is to exercise more patience and understanding during your culinary experience.

"The restaurant tries to welcome everyone, so the service can take a little more time than before," she explains. "And if you have food restrictions, they should be discussed when your server is visiting for the first time to welcome you at best and give the restaurant time to plan accordingly."

Read this then: 6 new surprising tilting rules, according to label experts .

Let's be clear: it has never been acceptable to ghosts of a restaurant if you have made a reservation, whatever the night of the week or what can be your excuse. But according to some experts in hotels, there was a trend concerning which customers no longer seem to appreciate their reservations for dinner as much as they did years ago.

"It is not only the question of people who do not arise or try to cancel at the last minute, which is a major problem: it has become quite common for many people to appear everything simply not, "explains Jonathan Kleeman ,, Group drinking manager and Sommelier executive chief at the London History Group.

Of course, the problem comes down to depriving the essential income restaurant.

"Imagine having only 10 tables, and two of them do not arise. Better life . "This is why we see more restaurants giving only tables without an appointment or having queues outside before the pandemic."

If something on your reservation changes, including the size of your party or your arrival time, you should make sure that the restaurant knows.

"A simple telephone call, an email or even an SMS can inform the restaurant of the modifications, even if it is only half an hour or an hour in advance," explains Kleeman. "It can make a huge difference."

Restaurants operate on thinner margins than most companies, which makes them particularly sensitive to any change in the cost of ingredients or other supplies. According to Kamie, the cost of goods has become a huge factor which forced a change in pricing practices in its establishments. AE0FCC31AE342FD3A1346EBB1F342FCB

"We have weekly updates to the costs of the items we serve, but we cannot logically reprint menu prices every week," she said. "We had to create an increase in menu prices with a little stamp."

If you feel a slight sticker shock the next time you take a menu, Kiamie says it is important to remember that restaurants feel the same type of cost as everyday consumers. In the end, they do their best to manage expectations while remaining profitable.

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Revision websites have facilitated options when you are looking to find a new place ideal for dinner. However, they can also provide poor service to honest restaurants.

"Leaving a review that highlights the best aspects of your culinary experience is not only pleasant but also useful for future guests. However, if you have criticisms or negative comments, it is best to approach them discreetly and at the time ", Said the moment" Kristi Spencer , label expert and founder at Polie company .

Everyone knows that tilting is a fundamental part of each meal in a restaurant. But due to recent changes in industry, it may be time to reassess How do you approach the gratuity .

"It is advantageous to be generous, especially during the cocoat, when so many people were unemployed," said Grotts. "This is a trend that I hope to be on the rise."

Of course it means you should quit more . "Tilting standards have changed: while the usual gratuity was 15%, I advise customers that the new standard starts at 20%," says Spencer.